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roasted spatchcock chicken and roasted vegetables on white platter
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5 from 5 votes

Herb Butter Spatchcock Chicken and Roasted Vegetables

Herb Butter Spatchcock Chicken and Roasted Vegetables is incredibly juicy on the inside with a crispy, golden skin. The roasted potatoes, carrots, and mushrooms make this a one pan meal perfect for a weeknight or company.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course, supper
Cuisine: American
Keyword: Herb Butter Spatchcock Chicken and Roasted Vegtables
Servings: 8
Calories: 597kcal


  • 4-6 pound roasting chicken


  • 2 pounds small potatoes whole or cut in half
  • 1 pound carrots cut into 1" pieces
  • 8 ounces 1.5"- 2" mushrooms whole smaller mushrooms might overcook
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • kosher salt and freshed cracked pepper to taste

Herb Butter

  • 1/2 cup room temperature butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh pepper
  • 2 tablespoons fresh thyme
  • 1 clove garlic minced fine


  • Brine the chicken for 4-5 hours using my Simple Chicken Brine.  Brine recipe in Recipe Notes.
  • Remove the chicken from the brine and rinse thoroughly.
  • Using sharp kitchen shears or scissors, cut a 1 inch wide strip from the neck to the tail on either side of the backbone of the chicken.
  • Flip the chicken over and press the breastbone flat until the breast bone cracks and the chicken lays flat.
  • Pat dry and let the chicken rest at room temperature for 30-60 minutes.
  • Preheat oven to 400 degrees Fahrenheit.
  • Mix the herb butter ingredients together in a small mixing bowl.
  • Smear both side of the chicken with the room temperature herb butter mixture and place the chicken breast side up on a cookie sheet.  Thoroughly dry skin will help the herb butter adhere and will promote browning.
  • Spread vegetables that have been drizzled with olive oil, thyme, coarse salt, and fresh cracked pepper in a single layer around the chicken. Vegetables will brown and cook better if they are not crowded. Use a second cookie sheet placed on the rack below the chicken while it is roasting if needed or for additional vegetables.
  • Roast for 45-55 minutes until the interior temperature is 165 degrees. Let the chicken rest for 10-15 minutes before carving.


Calories: 597kcal | Carbohydrates: 25g | Protein: 32g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 422mg | Potassium: 1128mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11355IU | Vitamin C: 21.9mg | Calcium: 61mg | Iron: 3.9mg